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Turkey Pumpkin Chili

Course Main Course, Soup
Cuisine American
Keyword chili, pumpkin
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8

Equipment

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 2 medium yellow onions diced
  • 1 small red bell pepper seeded and diced
  • 1 small green bell pepper seeded and diced
  • 1 jalapeno pepper finely diced
  • 6 cloves garlic minced
  • 2 pounds ground turkey 94% lean
  • 3 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 2 teaspoons dried oregano
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon smoked paprika
  • 1/4 cup tomato paste
  • 2 cups low sodium chicken stock or bone broth Whole30 compliant
  • 1 (28 ounce) can diced tomatoes
  • 1 (15 ounce) can pumpkin puree
  • 1 1/2 teaspoons fine sea salt

For Serving

  • prepared cauliflower rice
  • fresh cilantro chopped
  • avocado sliced
  • jalapeño peppers thinly sliced
  • green onions sliced
  • hot sauce Whole30 compliant
  • lime wedges

Instructions

  • Heat the olive oil in a large, heavy bottomed pot over medium high heat. Add the onions and peppers and sauté until tender, about 6-7 minutes.
  • Add the minced garlic and cook until fragrant, about 1 minute.
  • Add the ground turkey to the pot, breaking it apart with a spoon. Stir in the chili powder, cumin, oregano, cinnamon, and smoked paprika. Cook until the turkey is no longer pink, about 5-6 minutes.
  • Stir in the tomato paste, then pour in the chicken stock, tomatoes, pumpkin purée, and sea salt.
  • Bring the pot to a boil, then reduce the heat to a simmer. Cover and cook for 30-45 minutes, stirring occasionally.
  • Season with more salt to taste and serve over cauliflower rice with additional toppings.